STUDYING THE INFLUENCE OF SORGH FLOUR ON THE QUALITY INDICATORS OF GLUTEN-FREE BREAD

Abstract

Using of non-traditional vegetable raw materials allow not only to improve the quality, nutritional value and expand the range of food products, but also to rationally use local resources. The article describes the characteristics of baking wheat bread from untraditional raw materials, with the addition of sorghum flour, in proportions of 25, 30, 35%. The research was carried out on the basis of the Food Technology department of the Tashkent chemical-technological institute. As a result of the study, the best performance was observed in wheat bread with the addition of 25% sorghum flour.